Mongolian Beef is one of those dishes that immediately brings comfort, indulgence, and a sense of satisfaction with every bite. Whether it’s the sweet and savory sauce clinging to tender slices of beef or the simplicity of pairing it with warm, fluffy rice, this recipe feels like a warm hug after a long day. It’s the type of dish that makes you feel like you’ve ordered takeout from your favorite Chinese restaurant—but better, because it’s made fresh in your own kitchen.
This recipe holds a special place in many family traditions. For me, Mongolian Beef has always been a celebratory meal. I remember my mother pulling out all the stops for special occasions, birthdays, or even just Friday nights when the week had been particularly long. The kitchen would fill with the aroma of garlic, ginger, and soy sauce simmering together, and I’d sneak peeks at the skillet, anticipating that first bite. It’s a recipe I’ve carried with me and adapted over the years, making small tweaks to make it my own, and I’m excited to share it with you today.
Whether you’re looking to wow your family on a weeknight, impress friends at a dinner party, or simply treat yourself to something amazing, this Mongolian Beef recipe has you covered.
Why You’ll Love This Recipe
- Better Than Takeout: You’ll have all the delicious flavors you love, minus the delivery wait time.
- Quick and Easy: This recipe comes together in just about 30 minutes, making it perfect for busy weeknights.
- Customizable: You can make it your own by adjusting the sweetness, heat level, or even adding your favorite veggies.
- Family-Friendly: Kids and adults alike will adore the sweet and savory flavor combination.
Ingredients You’ll Need
- 1 ½ lbs flank steak (thinly sliced against the grain)
- ¼ cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ cup soy sauce (low-sodium preferred)
- ½ cup water
- ⅓ cup brown sugar
- 1 teaspoon red pepper flakes (optional, for a little heat)
- 3 green onions (sliced into 2-inch pieces)
- 1 tablespoon sesame oil
How to Make Mongolian Beef
Step-by-Step Instructions
- Prepare the Beef: Start by thinly slicing your flank steak against the grain. This is crucial for tender, melt-in-your-mouth bites. Toss the slices in cornstarch, ensuring each piece is evenly coated. The cornstarch not only helps create a crispy texture when frying but also thickens the sauce later.
- Fry the Beef: Heat your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the slices for about 2-3 minutes per side, or until they develop a golden-brown crust. Remove the cooked beef and set it aside on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to burn them. Next, pour in the soy sauce, water, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Thicken the Sauce: Let the sauce cook for 3-4 minutes, allowing it to slightly reduce and thicken. If you’d like to add a touch of spice, sprinkle in some red pepper flakes at this stage.
- Combine the Beef and Sauce: Return the cooked beef to the skillet, tossing it in the sauce until every piece is well-coated. Let everything simmer together for 1-2 minutes so the beef absorbs the flavors of the sauce.
- Add the Green Onions: Toss in the sliced green onions and sesame oil for the final touch. Stir everything together, then remove the skillet from the heat.
- Serve and Enjoy: Serve your Mongolian Beef over a bed of steamed white rice or noodles, and enjoy it while it’s hot! For an added touch, sprinkle with sesame seeds for garnish.
Helpful Tips
- Slice Thinly: The key to tender beef is slicing it thinly against the grain. This shortens the muscle fibers, making each bite more tender.
- Cornstarch Magic: Don’t skip the cornstarch coating—it’s what gives the beef that signature crispy texture.
- Batch Cooking: Fry the beef in small batches to avoid overcrowding the pan. This ensures it cooks evenly and gets a nice crust.
- Control the Sweetness: If you prefer a less sweet sauce, reduce the brown sugar to ¼ cup. Taste as you go to adjust to your liking.
- Vegetable Add-Ins: Feel free to add some stir-fried broccoli, bell peppers, or snap peas to make this dish more colorful and nutritious.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Notes
- This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the beef’s texture.
Nutritional Information (Per Serving)
- Calories: 400
- Protein: 30g
- Carbohydrates: 28g
- Fat: 16g
- Sodium: 850mg
- Sugar: 15g
Frequently Asked Questions
Can I use a different cut of beef?
Yes! While flank steak is traditional, you can use skirt steak or sirloin. Just be sure to slice it thinly for best results.
Can I make this recipe gluten-free?
Absolutely. Simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos.
How do I reheat leftovers?
Reheat the beef gently in a skillet over medium heat to preserve its crispy texture. Avoid using the microwave, as it can make the beef soggy.
Storage Instructions
Store any leftover Mongolian Beef in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet or wok over medium heat to revive the flavors and texture. Add a splash of water or soy sauce to refresh the sauce if needed.
Related Recipes
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Conclusion
Making Mongolian Beef at home is not just about recreating a restaurant favorite—it’s about bringing joy to the dinner table with a dish that’s as flavorful as it is comforting. This recipe is quick, easy, and customizable, so you can enjoy it just the way you like. Whether you’re sharing it with loved ones or savoring it solo, it’s bound to become a go-to meal in your kitchen.
Now that you know how simple it is to whip up this delicious dish, why not give it a try? Trust me—once you taste that tender beef coated in the rich, sweet, and savory sauce, you’ll be coming back for seconds. Enjoy!
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The Best Mongolian Beef
Description
Mongolian Beef is one of those dishes that immediately brings comfort, indulgence, and a sense of satisfaction with every bite. Whether it’s the sweet and savory sauce clinging to tender slices of beef or the simplicity of pairing it with warm, fluffy rice, this recipe feels like a warm hug after a long day. It’s the type of dish that makes you feel like you’ve ordered takeout from your favorite Chinese restaurant—but better, because it’s made fresh in your own kitchen.
This recipe holds a special place in many family traditions. For me, Mongolian Beef has always been a celebratory meal. I remember my mother pulling out all the stops for special occasions, birthdays, or even just Friday nights when the week had been particularly long. The kitchen would fill with the aroma of garlic, ginger, and soy sauce simmering together, and I’d sneak peeks at the skillet, anticipating that first bite. It’s a recipe I’ve carried with me and adapted over the years, making small tweaks to make it my own, and I’m excited to share it with you today.
Whether you’re looking to wow your family on a weeknight, impress friends at a dinner party, or simply treat yourself to something amazing, this Mongolian Beef recipe has you covered.
Ingredients
- 1 ½ lbs flank steak (thinly sliced against the grain)
- ¼ cup cornstarch
- 2 tablespoons vegetable oil (for frying)
- 4 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- ½ cup soy sauce (low-sodium preferred)
- ½ cup water
- ⅓ cup brown sugar
- 1 teaspoon red pepper flakes (optional, for a little heat)
- 3 green onions (sliced into 2-inch pieces)
- 1 tablespoon sesame oil
Instructions
- Prepare the Beef: Start by thinly slicing your flank steak against the grain. This is crucial for tender, melt-in-your-mouth bites. Toss the slices in cornstarch, ensuring each piece is evenly coated. The cornstarch not only helps create a crispy texture when frying but also thickens the sauce later.
- Fry the Beef: Heat your vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Fry the slices for about 2-3 minutes per side, or until they develop a golden-brown crust. Remove the cooked beef and set it aside on a paper towel-lined plate to drain excess oil.
- Make the Sauce: In the same skillet, reduce the heat to medium and add the minced garlic and grated ginger. Sauté for about 30 seconds, or until fragrant. Be careful not to burn them. Next, pour in the soy sauce, water, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Thicken the Sauce: Let the sauce cook for 3-4 minutes, allowing it to slightly reduce and thicken. If you’d like to add a touch of spice, sprinkle in some red pepper flakes at this stage.
- Combine the Beef and Sauce: Return the cooked beef to the skillet, tossing it in the sauce until every piece is well-coated. Let everything simmer together for 1-2 minutes so the beef absorbs the flavors of the sauce.
- Add the Green Onions: Toss in the sliced green onions and sesame oil for the final touch. Stir everything together, then remove the skillet from the heat.
- Serve and Enjoy: Serve your Mongolian Beef over a bed of steamed white rice or noodles, and enjoy it while it’s hot! For an added touch, sprinkle with sesame seeds for garnish.
Notes
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the beef’s texture.